CP Chicken Fried Pork Chops

iVillage Member
Registered: 07-23-2003
CP Chicken Fried Pork Chops
3
Sun, 05-15-2005 - 10:05am
CP Chicken Fried Pork Chops

1/2 cup all-purpose flour
2 teaspoons salt
1 1/2 teaspoons ground mustard
1/2 teaspoon garlic powder
6 (3/4 inch thick) pork loin chops, trimmed
2 tablespoons vegetable oil
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1/3 cup water


In a shallow bowl combine flour, salt, mustard and garlic powder; dredge pork chops.


In a skillet brown the chops on both sides in oil. Place in crockpot.


Combine soup and water; pour over chops. Cover and cook on LOW for 6-8 hours or until meat is tender. Thicken juices and serve with the pork chops, if desired.

TracyPalmPoster.jpg picture by cl-daisy526
iVillage Member
Registered: 02-06-2004
Tue, 05-17-2005 - 10:11am
why do recipes call to brown the sides of the meat?? does it make a difference?

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iVillage Member
Registered: 07-23-2003
Tue, 05-17-2005 - 11:39am
To my understanding, it helps to lock in the juices, making the meat more flavorful.
TracyPalmPoster.jpg picture by cl-daisy526
Avatar for cl_daisy526
iVillage Member
Registered: 03-19-2003
Tue, 05-17-2005 - 12:39pm

Susan, I believe it's for color... when you crockpot cook, the meat looks sort of pale so they tell you to brown it up before you put it in the crock.

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